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Monday, May 24, 2010

Ghee and Me - A Love Affair Not Meant to Be

Strained, freshly made ghee

Solidified ghee

From the kitchen of One Perfect Bite...When the book of life is writ and I approach the pearly gates, a footnote will be appended to my dossier. The notation will inform the gate keeper that I made ghee - once. I should be ashamed of myself I know. A goodly portion of the world makes ghee and they do it without complaint. Not only do I complain, I complain when it is not necessary. It's not so much that ghee is hard to make, it's that it's a bother to make. It takes time and patience and a serenity that seems, still, to elude me. Ghee is a fat that is much like clarified butter. There is one major difference, however. Ghee is made by simmering melted butter and allowing the milk solids at the bottom of the pan to brown before straining. The foam at the top of the butter is whey, while the brown bits on the bottom of the pan are curds. The clear oil that remains after straining the curds and whey is pure butterfat or ghee, and it has a high smoke point that makes it great for frying. Clarified butter is made in much the same way, save for the fact that the curds at the bottom of the pan are not allowed to brown. The browning gives ghee a subtle nutty flavor that can't be found in clarified butter. As to my unnecessary complaints, I live in a university community that has an Indian grocery store. I can buy ghee and do most of the time. I do, however, have an independent streak that forces me to try things that really aren't necessary. I talked myself into making ghee and now that I've done it I'll move on to other things, secure in the knowledge that I can make it should I have to. For those kindred spirits whose "been there, done that" list does not yet contain ghee, here's the recipe.Ghee...from the kitchen of One Perfect BiteIngredients:1 cup ( 2 sticks) unsalted butterDirections:Place butter in a small heavy saucepan and set over very low heat. A heavy saucepan is necessary to prevent burning. Allow butter to melt without stirring. About 10 minutes into process, it will start to spit and a white foam will form on surface. Do not stir or shake pan. Continue cooking, over very low heat, for 30 to 40 minutes longer. Remove pan from heat and skim off crusty top layer. This layer looks like a soft topping of bread crumbs. Slowly pour liquid through a fine mesh strainer that is lined with a coffee filter, making sure to leave any foam or brown bits behind. The butterfat, ghee, will be clear and lemon or light gold in color. Pour into a lidded container and seal. Ghee will thicken as it cools. While ghee can be kept at room temperature, it is best to refrigerate it. It will keep for 4 to 6 weeks. Yield: 1 cup.

I'm so glad you posted this because after reading the rice and red lentil pilaf post, I was inspired to make my own ghee. Thank you for sharing this simple process. I have a pound of unsalted butter calling my name.

I love the independent streak, i can see it in myself because i did the same thing years ago, funny uh? but i created a big mess in the kitchen going on skimming the foam, it seems not necessary now, you are giving here such a clean solution. . . well after that day i never tried again and then i came to India so i can buy it regularly. . .just kidding [this last part].Have a wonderful day!

Mary, I have an admission to make... what I love best about butter are those milk solids! Last time I made ghee I saved them and tossed them into scrambled eggs that were... fabulous!!! You reminded me to try that again!

Your ghee is gorgeous! I will confess to making clarified butter - but purchasing ghee. No excuses. I'm an talian cook after all. I know I would make a mess of Ghee. I'd have little brown flakes floating in it.

Mary, I LOL! My husband and I have a favorite saying: done that twice now, first and last.

We finally got some garden work done with a bit of reprieve from the rain but it looks like tomorrow it may come again. Too many of my tomato starts are growing out of their pots and want to be outside. Hope you had a wonderful weekend.

So thats what that stuff is...ghee.I’ve enjoyed looking over your blog. I came across it through another blog I follow, and I’m glad I did. I am now a follower of yours as well. Feel free to look over my blog and perhaps become one as well.

I make large batches of clarified butter and ghee (also known in baking as beurre noisette). Well wrapped or vacuum sealed, it keeps almost indefinitely in the freezer. It's easy to break off or scoop out a chunk or two when needed. Great stuff!

My grandaunt used to bake her apple strudel with a little gee at the bottom of the casserole she baked it in. It made for the most delicious bottom crust ever, the marriage of butterfat and caramelized apple was made in heaven.

Luckily, Austrians like to cook with ghee - Butterschmalz, as they call it here - and it is alvailable in any grocery store. All one has to do is chose the favorite brand. One of those treasures of a small country that prides itself on locally grown and produced food.

I just love ghee! One of our great quick food is we mashed boiled potato and mix ghee and chopped green chilly and have it with steamed rice and dal. It is just heavenly! In fact ghee is almost in a regular diet in India but nowadays health conscious lot is avoiding too much use of it! You make it perfect!Hats off to your patience!

Congratulations on making your own ghee! I find that the sign of a great home cook is making things from scratch, even when it's difficult and you can get the prepared product nearby. This is great, Mary!

I always wondered about the difference between ghee and clarified butter-- thank you for clearing that up! Don't worry, if the "ghee" keeper at the pearly gates gives you a hard tim, all your readers will vouch for you. :-)

I can relate to your independence and desire to try something for the sake of trying it. I have bucket list of culinary things I have yet to attempt. Ghee is one of them, but maybe I won't push it to the top so fast! Looks lovely, Mary.

I have that same independent streak that forces me to make completely unnecessary and random things! Your ghee looks perfect and I think I might just have to make it myself now that you've inspired me!

Take a pound of unsalted butter. Place it in a crockpot. Better yet, place it in one of those tiny crockpots that one might use to put warm sauces in...but never use much because how often does one have a buffet table with a warm sauce? Let that pound of butter melt. Skim off the butterfat foam. Let it keep sitting there for a while while going about the business of the day. At the end of all that busy-ness, strain it into a nice jar. Ghee: It's what's on my South Carolina counter. Always.

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